Savory Spinach and Bacon Pinwheels You’ll Crave Every Time

Last Updated on February 12, 2026 by Aniela Recipes Team

There s something incredibly satisfying about creating a dish that looks as fantastic as it tastes think of the moment that golden pastry emerges from the oven, its flaky layers promising delight. I stumbled upon this spectacular Asparagus and Pecorino Vol-au-Vents recipe during a quiet Sunday afternoon in the kitchen, where I craved a little warmth and brightness. The vibrant green asparagus, paired with the nutty punch of pecorino and the creamy richness of crème fraîche, transforms these elegant pastry shells into a show-stopping treat perfect for any gathering or a cozy night in.

With a mere handful of ingredients and minimal prep time, this dish proves that you don t need to spend hours in the kitchen to impress. Ideal for both seasoned chefs and those still finding their culinary footing, it beautifully balances ease and sophistication. So, whether you re hosting friends for a weekend brunch or simply indulging your taste buds, let s dive into this delightful recipe that s bound to become a staple in your home-cooked repertoire.

Why are Asparagus and Pecorino Vol-au-Vents irresistible?

Flavor Explosion: The creamy blend of creme fraiche and nutty pecorino complements the fresh asparagus beautifully.

Elegant Appeal: With their delicate pastry shells, these vol-au-vents are perfect for impressing guests at gatherings or enjoying a cozy evening in.

Quick Assembly: This recipe takes minimal prep and cook time, making it an excellent choice for busy weeknights.

Versatile Option: Whether served as an appetizer or main dish, they adapt well to any occasion.

Stunning Presentation: Watch as your kitchen transforms into a gourmet space with these delightful treats!

Asparagus and Pecorino Ingredients

To create these delightful Asparagus and Pecorino Vol-au-Vents, gather your ingredients for a burst of flavor and elegance.

For the Pastry
Vol-au-vent pastry shells These flaky delights provide the perfect vessel for your filling.
Extra virgin olive oil A dash adds richness and enhances the overall flavor.

For the Filling
Asparagus Fresh and vibrant, it brings a delightful crunch and brightness to the dish.
Garlic Finely chopped, it adds aromatics that elevate the flavor profile.
Creme fraiche This creamy addition binds the ingredients together and adds a luxurious texture.
Lemon zest Finely grated, it provides a zesty kick that lifts the dish.
Pecorino Finely grated, it contributes a rich, nutty flavor; don t forget to save some for serving!

For Serving
Chervil leaves These delicate herbs add a pop of color and a hint of anise to garnish the vol-au-vents.

How to Make Asparagus and Pecorino Vol-au-Vents

1. Preheat oven: Set your oven to 200 °C (or 180 °C for fan-forced). Line a baking tray with baking paper to prevent sticking and ensure an easy cleanup.

2. Bake pastries: Arrange the vol-au-vent pastry shells on the prepared tray. Bake them in the preheated oven for 5-8 minutes, or according to packet instructions, until they re golden and puffed.

3. Sauté vegetables: In a medium frypan, warm the extra virgin olive oil over medium heat. Add the trimmed asparagus pieces and finely chopped garlic. Cook for 4-5 minutes, stirring occasionally, until the asparagus is bright green and tender, but still crisp.

4. Mix filling: Remove the pan from the heat and stir in the crème fraîche, lemon zest, and grated pecorino. Mix well until combined, and the pecorino starts to melt. Season your mixture with a pinch of salt flakes and black pepper to taste.

5. Fill and serve: Once the pastry shells are ready, gently remove them from the oven and spoon the filling generously into each shell. For a final flourish, sprinkle extra grated pecorino on top before serving.

Optional: Garnish with fresh chervil leaves for an elegant touch.

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Asparagus and Pecorino Vol-au-Vents are perfect for meal prep enthusiasts! You can prepare the filling sautéed asparagus, garlic, crème fraîche, lemon zest, and pecorino up to 3 days in advance. Simply refrigerate it in an airtight container to maintain its fresh flavors. Additionally, you can bake the pastry shells up to 24 hours ahead of time; once they cool, store them at room temperature, covered with a clean kitchen towel to keep them from getting soggy. When you re ready to serve, just reheat the pastry shells for a few minutes in the oven, then fill them with the prepped filling, and enjoy restaurant-quality results with minimal effort!

What to Serve with Asparagus and Pecorino Vol-au-Vents?

Create the perfect plate by pairing these delicate pastries with sides and drinks that elevate their flavors and finesse.

• Fresh Green Salad: A light salad with arugula and lemon vinaigrette adds a crunchy contrast and brightens your meal.
• Garlic Bread: Toasted garlic bread offers a crispy, buttery experience that pairs flawlessly with the creamy filling.
• Roasted Cherry Tomatoes: Sweet, caramelized tomatoes provide a burst of flavor, complementing the asparagus beautifully.
• Zucchini Noodles: Lightly sautéed zucchini noodles add a fresh, colorful touch while keeping the meal light and healthy.
• Prosecco: A glass of bubbly Prosecco enhances the elegant feel of the dish and its crispness complements the creamy texture.
• Lemon Sorbet: A refreshing lemon sorbet serves as a palate cleanser, echoing the lemon zest in the vol-au-vents.
• Herbed Quinoa: Fluffy quinoa infused with fresh herbs offers a nutty flavor and a wholesome base that balances the rich vol-au-vents.
• Chardonnay: A chilled glass of Chardonnay enhances the creamy nature of the dish while adding a fruity twist with every sip.
• Seasonal Vegetables: Steamed or sautéed seasonal vegetables not only bring vibrancy but also offer a healthy, colorful side.
• Fruit Tart: A light fruit tart with seasonal fruits creates a delightful endnote, balancing the richness of the meal.

Asparagus and Pecorino Vol-au-Vents Variations

Feel free to explore and add your own creative twist to these delightful pastries.

• Vegetarian Delight: Swap asparagus for sautéed mushrooms or spinach to keep it plant-based and savory.
• Creamy Goat Cheese: Replace pecorino with goat cheese for a tangy flavor and creamy texture that pairs beautifully with the asparagus.
• Spicy Kick: Add a pinch of red pepper flakes to the filling for a gentle heat that dances on the palate. A little spice elevates the harmony of flavors!
• Nutty Flavor: Fold in toasted pine nuts or walnuts to add an unexpected crunch and nutty richness, enhancing the overall texture.
• Herb Infusion: Experiment with fresh herbs like thyme or basil instead of chervil. This will give your filling a fresh burst of flavor!
• Lemon Zing: Add a touch more lemon zest or a splash of lemon juice for an extra zing that brightens the filling. A little acidity can work wonders!
• Smoky Touch: Incorporate diced, cooked bacon or pancetta to introduce a smoky flavor complementing the creaminess beautifully.
• Dairy-Free Option: Use cashew cream and nutritional yeast instead of crème fraîche and pecorino for a vegan-friendly alternative that doesn t skimp on taste.

These variations allow you to play and personalize, ensuring that every bite is uniquely yours!

How to Store and Freeze Asparagus and Pecorino Vol-au-Vents

Fridge: Keep leftover vol-au-vents in an airtight container for up to 3 days. Reheat them in the oven to retain the crisp pastry.

Freezer: For longer storage, freeze unbaked vol-au-vents before filling. They can be stored for up to 2 months; bake them straight from the freezer when ready to enjoy.

Reheating: To reheat, place baked vol-au-vents in a preheated oven at 180 °C for about 10 minutes, ensuring they crisp up nicely.

Tip: Always store only the filled vol-au-vents for the best texture and flavor experience.

Expert Tips for Asparagus and Pecorino Vol-au-Vents

• Perfect Pastry: Ensure your vol-au-vent pastry shells are adequately puffed and golden to provide the right contrast to the creamy filling.

• Fresh Asparagus: Use only fresh asparagus for the best flavor and texture. Avoid overcooking; it should be bright green and still tender.

• Creamy Consistency: When mixing crème fraîche and pecorino, stir until just melted for a creamy filling. Be careful not to overmix.

• Zesty Kick: Don t skip the lemon zest! It brightens the dish and balances the richness of the crème fraîche and pecorino.

• Adjust Seasoning: Taste your filling before spooning it into the shells. Adding a touch more salt or pepper can elevate the dish.

• Chervil Garnish: Garnishing with fresh chervil leaves not only adds color but elevates the gourmet feel of these vol-au-vents, making them even more inviting!

Asparagus and Pecorino Vol-au-Vents Recipe FAQs

How do I know if my asparagus is fresh?
Absolutely! Look for vibrant green stems without any dark spots or wilting. Fresh asparagus should be firm to the touch and have tightly closed tips. If you find any dark spots or it feels limp, it s best to skip it for this recipe!

What s the best way to store leftover vol-au-vents?
Very! Place any leftover vol-au-vents in an airtight container and store them in the refrigerator for up to 3 days. When you re ready to enjoy, reheat them in the oven at 180 °C for about 10 minutes to regain their crispiness.

Can I freeze vol-au-vents?
Absolutely! To freeze, I recommend preparing the vol-au-vent pastry shells without the filling. Place the unbaked shells on a baking tray lined with parchment and freeze them for up to 2 months. Once frozen, transfer them to a zip-top bag. When ready to use, bake directly from the freezer, adding a few extra minutes to your baking time.

What if my pastry shells don t puff up?
No worries! This can happen if the pastry is too warm or if the oven wasn t hot enough. Make sure your oven is preheated before baking, and avoid touching the pastry shells before they puff up. If they still aren t rising as expected, the dough might need to be replaced, as some pastry can be a bit finicky!

Are these vol-au-vents suitable for a gluten-free diet?
Very! While traditional vol-au-vent pastries are made from wheat flour, gluten-free alternatives are available. You can find gluten-free pastry shells at many grocery stores or make your own using gluten-free flours. Just make sure to check the labels for any potential allergens.

How do I enhance the flavor of the filling?
The more the merrier! Consider adding fresh herbs like thyme or parsley for a delightful touch. You could also incorporate a pinch of chili flakes or a dash of Worcestershire sauce for a bit of depth. Just ensure that you taste as you mix to find the perfect balance.